Quinoa Salad with Pickled Radishes and Feta

Name: Quinoa Salad with Pickled Radishes and Feta
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 large English cucumber—halved lengthwise, seeded and cut into 1/4-inch dice; 170 grams Greek feta cheese, thinly sliced; 2 Tbsps chopped flat-leaf parsley; 227 grams thin green beans; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps fresh lemon juice; 4 Tbsps extra-virgin olive oil; 237 milliliters quinoa, rinsed; 4 mediums radishes, very thinly sliced; 237 milliliters red wine vinegar; 2 Tbsps sugar

Quinoa Salad with Pickled Radishes and Feta

You can never have too many side dish recipes, so give Quinoa Salad with Pickled Radishes and Fetan a try. This recipe serves 6. One portion of this dish contains about 9g of protein, 16g of fat, and a total of 291 calories. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. If you have cucumber—halved lengthwise, beans, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

In a small saucepan, bring the red wine vinegar to a simmer with the sugar.

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Red Wine Vinegar

Sugar

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Sauce Pan

Remove from the heat and add the radish slices.

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Radish

Let stand until cool, about 1 hour.

Meanwhile, in a large saucepan of salted boiling water, blanch the green beans until they are crisp-tender, about 3 minutes.

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Green Beans

Water

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Sauce Pan

Drain and rinse the beans under cold water until cool. Pat the beans dry and cut them into 1 1/2-inch lengths.

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Beans

Water

In a medium saucepan, bring 1 3/4 cups of water to a boil.

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Water

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Sauce Pan

Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes. Uncover and let stand until cool, about 10 minutes.

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Quinoa

Water

In a medium bowl, toss the cucumber with 1/2 tablespoon of the olive oil and season with salt and pepper. In a large bowl, toss the quinoa with the parsley, lemon juice and the remaining 3 tablespoons of olive oil; season with salt and pepper.

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Salt And Pepper